Banana and Chocolate Chip Cookies

There is something wicked about chocolate and bananas. Think grilled bananas with dark, organic chocolate melting on top...for me...that is heaven. These cookies are very healthy, packed with fibre, rich in protein and complex carbohydrates and healthy fats from the cashew nuts. Did you know that 75% of the fats found in cashew nuts is unsaturated fatty acids, to top that, about 75% of this unsaturated fatty acid content is oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health. Dark, organic chocolate also contains antioxidants and iron and almonds contain lots of healthy fats and calcium. All in all excellent cookies, perfect with a glass of cold soy milk (or regular milk)!

These cookies are egg free, lactose free and vegan.

If you can't find almond flour (in the health food store) you can grind your own almonds using a food processor.

I love, love, love chocolate mixed with bananas....heaven!

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Vegan

Banana and Chocolate Chip Cookies

Makes 35 cookies


  • 50 grams pitted dates, chopped finely
  • 240 grams rolled oats
  • 100 grams dark, organic chocolate (with raw cane sugar)
  • 65 grams almond flour (or ground almonds)
  • 60 grams desiccated coconut
  • 60 grams cashew nuts (or cashew butter)
  • 4 bananas, very ripe
  • 2 tablespoons coconut oil
  • ½ teaspoon salt (Himalaya or sea salt)
  • ½ teaspoon vanilla extract (from a health food store)


  1. Chop the 50 grams dates finely. Set aside
  2. Chop the 100 grams dark chocolate finely. Set aside.
  3. If you only have whole almonds on your hands, you can grind almonds in the food processor. Blend the 65 grams almonds until they resemble a course flour (might take around 1 minute). Be careful not to blend for too long so the flour doesn't become oily. Transfer to a large bowl.
  4. Add the 60 grams desiccated coconut, dates, 240 grams rolled oats and ½ teaspoon salt to the large bowl.
  5. Place the 60 grams cashew nuts in food processor and mix for at least 2 minutes. You might need to scrape the sides of the bowls. Add ½ tablespoon coconut oil and continue blending for 1 minute or until absolutely mixed together, resembling peanut butter in texture. Leave in the food processor.
  6. Add the 4 bananas, 1½ tablespoons coconut oil and ½ teaspoon vanilla extract to the food processor. Mix for 10-15 seconds or until everything is well combined. Transfer everything to a medium bowl.
  7. Add the chocolate to the medium bowl.
  8. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and fold approximately 8-10 times.
  9. Place baking parchment on a baking tray.
  10. Drop tablespoons of batter onto the baking parchment and press down lightly so smooth out any bumps.
  11. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 20-25 minutes.
  12. Cool on a wire rack.


  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use almonds instead of the cashew nuts.
  • For a less course version of the cookies, place half of the rolled oats in a food processor and blend for 5 seconds.
  • You can use raisins instead of dates.
  • You can use milk chocolate instead of the dark chocolate if you prefer.